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This week’s “Off the Hook” feature

ora king salmon | radish | citrus | cabbage | soy pickled potatoes | kohlrabi mustard cream

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Neeley Distillery

Stop in Bouquet this Monday night to get a taste of what Neeley Distillery has to offer! Enjoy a flight of three spirits and an artisanal cheese plate, all for $25. We'll be joined by Royce Neeley who will be here to answer all of your bourbon questions and give insight into the distilling process. 

The distillery showcases 11 generations of Neeley distilling with family photographs, news articles and artifacts, including a 100-year-old family still from the mountains of Eastern Kentucky. It began making moonshine in July and filled its first barrels of Bourbon in August.

This offer is available all night! Call us at 859-491-7777 to reserve a table, or stop in and grab a seat at the bar. Cheers!

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It’s National Pizza Pie Day!!

Ours comes with house made labneh cheese, sumac, basil, mushrooms, pickled turnips and Kentucky country ham!

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Vegetable ash pasta is back!

We’re constantly trying to find was to reduce our waste. Here we take all of the vegetable peels from onions and leeks, cook them to charcoal and turn that to powder. This mixed with the pasta dough produces a wonderful mineral flavor that complements the pork sausage with | green onion | basil | parmesan

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Wine Night - Wednesdays

All glass pours, including wines on tap, are half price! Cheers!

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The Kentucky Bourbon Trail’s Newest Entry Point Is Cincinnati

February Tasting Menu

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Pasta feature this weekend. vegetable ash spaghetti | pork sausage | green onion | basil | parmesan | chili oil

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Instructor Cole Imperi has studied under the world's top calligraphy experts, and she wants to share her skills with you and your Galentines! Join us at Bouquet, Thursday, February 8 at 6 PM - 8 PM,  for a fun night of wine and cheese, and learn the basics of modern envelope calligraphy just in time to impress your valentine (or just to treat yourself)!

A personal cheese plate, two drinks of choice, materials, tax and gratuity are all included in the price of each $40 admission, plus you get to keep your nib & nib holder. Call or email us today to reserve a spot, and receive $5 off when you buy two tickets before February 1!


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Join us at Bouquet, Thursday, January 25 at 5 PM - 10 PM, to enjoy some of our favorite local bourbons from Boone County Distilling Co. Sample two of their signature bourbons along with a house cocktail and personal cheese plate, all for $25. 

We'll be joined by Josh Quinn, the owner of Boone County Distillery, who will be here all night to answer all of your bourbon questions. No need to get here right at 5 or pay in advance - we'll have this available for you all night!

Doors open at 3:00pm, with movie beginning promptly at 3:30pm.

We’ll watch “Wasted! The Story of Food Waste,” which tells the powerful story of wasted food featuring Anthony Bourdain along with other celebrity chefs. 

Afterward, we’ll engage in a panel discussion with local chefs, zero waste experts and other advocates about how businesses tackle wasted food in commercial settings (cash bar available throughout). 

We’ll finish with tantalizing creations made by the Cincinnati region’s soup brigade organized by La Soupe, along with other delicious food from Chefs Collaborative members. 

Enjoy this opportunity and light fare while also supporting the work of La Soupe and Ohio River Valley’s Chefs Collaborative chapter (#orvcc) - all profits from this event will benefit their sustainability initiatives. 

This event is sponsored by Bouquet Restaurant and Wine Bar, Edible Ohio Valley, Hamilton County Recycling and Solid Waste District, La Soupe, Ohio River Valley's Chefs Collaborative, and The Madhouse Vinegar Co.

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Happy New Year's Y'all!

We will be closed Monday Januray 1st through Wednesday January 3rd for some much needed down time with our families after the holiday rush.  We'll see you this coming weekend with some fresh menu ideas for the new year!


Stephen Williams



Students from @cinstate’s Midwest Culinary Institute, working on their capstone class dish. We assisted the students with the development and prep of their dishes. From there we will run the dish as a special in the restaurant. The students will get to analyze sales and food costs during the entire process. Proceeds from the sales will be donated to the @chefscollaborative Good Food Fund.

We may or may not be putting a ice cream sandwich on the December Tasting Menu. It might be made with oatmeal and toasted flax seed then filled with chestnut ice cream...or it might not. Guess you’ll just have to swing down and found out!

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We strongly support the concept of independent eco-certification programs for seafood. In addition to choosing from our "Best Choices" and "Good Alternatives," we recommend that seafood buyers look for the eco-certified products shown below. Seafood Watch’s Eco-Certification Benchmarking Project (PDF) has determined that when you buy from these eco-certified sources, you’re buying seafood that’s equivalent to at least our yellow "Good Alternative" recommendation.

Seafood Watch


black oak holler pork tenderloin | @carriage_house_farm baby carrots | @darkwoodfarmer tatsoi | @carriage_house_farm black radish | farmer Sallie green pepper romesco



@freedomrunfarm lamb roulade. Boned out leg of lamb stuffed with lamb sausage.


Couple of our friends decided to join us for our 10 year anniversary!

Pappy Van Winkle Bourbon Bottles

Burger Night - Tuesdays

Enjoy our @black_hawk_farms burger for $10 and half priced drafts every Tuesday!


Wine Night - Wednesdays

All glass pours, including wines on tap, are half price! Cheers!


14th Annual Friends and Family SIDS Brunch in the books. Thanks to everyone who joined us today, all the wonderful volunteers, Anna Seuberling Music, & our hosts The Midwest Culinary Institute at Cincinnati State.
(photo credit: Adam HenryAlias Imaging)

green bean | new potato | juneberry | zucchini | parmesan | pickled egg mousse



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 - Thu: 5:00 pm - 10:00 pm
Fri - Sat: 5:00 pm - 1:00 am