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Bouquet Blog

 

 

 

 

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!

 

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Roasts carrot & fennel salad | ginger cream | parsnips | cognac raisins | sunflower seed | fennel vinaigrette

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Fried Kentucky chicken from @lgp_farm | blackberries | spicy okra | @carriage_house_farm grits | dill bianca sauce

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@joycefarms chicken | carrots | figs | kohlrabi | goat cheese | @carriage_house_farm lavender honey

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Kentucky rose veal from @theberrycenter farm project | Shelltowee farm mushrooms | @carriage_house_farm cipollini onions | farmer Sally’s peppers | @darkwoodfarmer tomatoes | romesco sauce

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We're excited to announce that we will now be opening for Sunday brunch! 10:00-2:00, all summer long. Reservations are going fast, so call us to make yours at 859-491-7777.

 

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Elder Flower Cocktails

These elder flowers from Carriage House Farm will soon be made into cordials and shrubs for our cocktails. Stay tuned to see what new summer recipes Austin will come up with!

 

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goat cheese & scallion stuffed #squashblossom | summer squash | pecans | onion | olive oil & lemon juice | gluten free

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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.

 

 

June Tasting Menu Now Available!

 

first course: madhouse cider vinegar | cured strawberries | yogurt | cucumber | green garlic honey

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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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Strawberry Season!

You can tell Chef Stephen LOVES strawberries. They can be found all over the menu right now; jammed, pickled, cured, smoked, in cocktails and in lemonade. Strawberry season is in full swing and we're loving it!

 

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Rhubarb & Fiddleheads

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Our 1st student dish of the year! Created by the students at Midwest Culinary Institute. 50% of each dish sold goes to the Chefs Collaborative schollarship fund...sweet potato gnocchi | Kentucky mushrooms | candied pecans | bleu cheese cream | pancetta | sour chili oi

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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

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Prosecco on Tap!

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Signorello Estate wine dinner with the Cincinnati Wine Festival
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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
Brunch Hours
Sun: 10:00 am - 2:00 pm