The best restaurants in (and near) Cincinnati, Ohio

While the phrase “hidden gem” is wildly overused in food and travel writing, the cliche rings true for Cincinnati, Ohio, an under-the-radar Midwestern dining destination that many people can’t spell, much less find on a map.

Typically, if someone does have an opinion about the city’s cuisine, it’s a hot take on how freaky Cincinnati chili is. But there’s much more to eat here than cinnamon-infused meat sauce and cheddar cheese on spaghetti (although, respectfully, you should try that, too). Cincy is quietly becoming a nationally recognized culinary hub thanks in part to its comparative affordability, rich immigrant history, and access to top-tier ingredients from the verdant Ohio River Valley. This means chefs are more easily able to open restaurants and execute their creative vision than in some of the more traditional big-city dining hubs, producing a glut of delicious dining options.

Pasta-forward Wildweed is one of Cincinnati's elite restaurants, with a seasonal, foraging-informed menu.

The proof is the James Beard recognitions in recent years—a matrix of culinary excellence that offers a natural starting point for dining in the city. Standouts include buzzy Wildweed, a pasta-forward favorite built on foraged ingredients and brain-tingling flavor combos; Creole-inspired Nolia; yōshoku ramen hotspot and bakery Café Mochiko; eclectic small-plates bar Mid-City Restaurant; and the acclaimed portfolios of husband-and-wife teams chef José and Ann Salazar (Mita’s, Salazar), and chef Hideki and Yuko Harada (Kiki).

But Cincy’s food story doesn’t end there (By the way, when people in Cincinnati talk about Cincinnati that includes the stretch of Kentucky just beneath the Ohio River). To truly understand the dining culture, visit the Beard-nominated names but be sure to venture beyond into the locally-beloved spots below. While they may be lesser-known on the national stage, each highlights something essential about the city, from old-school institutions and only-found-here dishes, to special-occasion dining and true neighborhood favorites. Together, these restaurants reflect chefs and owners deeply invested in their communities, acting as both cultural anchors and driving forces behind Cincinnati’s culinary evolution.

Of all the chili parlors in Cincinnati, Blue Jay is the most reliable for a taste of the real thing.

Blue Jay Restaurant

4154 Hamilton Ave, Cincinnati, OH

There are more than 200 “chili parlors” in Cincy, from historic family-owned diners to regional chains (Skyline Chili, Gold Star). All serve their variation on a meat stew invented in the 1920s by two Macedonian brothers, Tom and John Kiradjieff. The basic flavor profile and texture remain the same—a thin bolognese spiced with cumin, cinnamon, clove, sometimes cocoa powder—but many restaurants offer their own riffs beyond a “coney” hot dog or “3-Way” with cheese and spaghetti. Since 1967, the Petropoulos family has been serving a great, classic Cincinnati chili, all-day breakfast, and Greek eats out of the Blue Jay. Order a “Northsider” chili-stuffed omelet with a side of goetta, a hyper-local German pork-and-oat sausage. The interior—which has served as a filming location for movies including The Old Man and the Gun and The Killing of a Sacred Deer—is a cozy time warp with wood-paneled walls, Formica tabletops, and green vinyl booths.

The Baker's Wife brings California vibes to Cincy, with chef-owner David Willocks serving simple, local produce and fresh sourdough.

The Baker's Table

1004 Monmouth St, Newport, KY

This farm-to-table fine dining establishment brings a seasonal, sustainable California ethos to Cincy. Inspired by Alice Waters, chef-owner David Willocks trained in Berkeley and Oakland before relocating with his wife, interior designer Wendy Braun, who’s responsible for the restaurant’s vibey vintage decor. As the name suggests, Willocks specializes in baked goods, specifically bread—his recently published Baker’s Table Sourdough Book is a testament to his skill—but the kitchen goes beyond by crafting simple dishes rooted in local produce, whole-animal butchery, and heirloom grains, all with zero single-use plastic. The six-course tasting menu changes monthly, handmade with heart as a nourishing ode to the season, and is complemented by an old-world wine list and spirit-free pairing option. Large parties can book the titular hand-built baker’s table, still used daily as a pasta station.

Outside Otto's is a mainstay bistro set within a colorful, restored historic building.

Otto’s

521 Main St, Covington, KY

Open for more than two decades, Otto’s bistro is a mainstay in Covington, Kentucky’s quaint Mainstrasse neighborhood, serving Southern-inspired casual cuisine out of a colorfully restored historic building. They’re famous for their weekend brunch, Kentucky hot brown, fried-green-tomato BLT ,and classic Bloody Marys. It’s also the first project from powerhouse couple Emily Wolff and Paul Weckman, who now operate five establishments—Frida 602 for street food; Larry’s dive bar; The Standard, a 1930s garage serving American fare; and Mama’s on Main, a red-sauce Italian spot with a Warhol-Botticelli lean—with their five kids. Deeply committed to historic preservation, the pair bring a strong sense of place to every concept, with Wolff, an artist and public arts advocate, designing each interior.

The basement trattoria Sotto is known for its menu of handmade pastas, including the cacio e pepe.

Sotto

118 E 6th St, Cincinnati, OH

From the Italian for “under,” this candlelit basement trattoria lives up to its hype as one of the city’s premier restaurants. Distressed brick walls, velvet curtains, and creative cocktails set the mood for a rustic kitchen that produces reliably exceptional Italian dishes. With a stated focus on “fire, meat, and wheat,” the menu is anchored by handmade pasta—diners can watch through a window as it is rolled and cut—including the signature short-rib cappellacci, or stuffed pasta, and mains like Bistecca Fiorentina. The ricotta doughnuts and house-made limoncello are a must for dessert. Boca, Sotto’s French-leaning, AAA-four diamond sister restaurant, is located upstairs, making the entire building a prime date-night destination. If you don’t want to wait months for a weekend reservation, try other delicious local pasta spots like Colette, Carmelo’s, Nicola’s, Noche, or Pepp & Dolores.

Khachapuri, pelmeni, and soup on the table at Ukrainian restaurant Sudova.

Sudova

22 W Court St, Cincinnati, OH

Stepping into Sudova is transportive, like slipping into the pages of a Ukrainian fairytale—flickering and gold-flecked with woodland tapestries, crushed velvet booths, and jewel-toned stained glass. Guests are invited to sit at chef-owner Sarah Dworak’s grandmother’s dining table (literally) and settle in for an evening of modern-meets-traditional Eastern European dishes. With an existing cult following for her Babushka Pierogi stand at historic Findlay Market and the now-shuttered Wodka Bar (an Esquire “Best Bar” pick), Dworak expands her vision with a warm, earthy menu of comfort food. Start with a house-infused cocktail—the Axe of Perun pepperoncini-vodka martini is a favorite—before digging into brisket stroganoff, khachapuri cheese bread, haluški cabbage and spaetzle, and rich, soulful borsch.

Wayfarer Tavern

635 6th Ave, Dayton, KY

Pizza styles are frequently named for their city of origin, and while there’s no official “Cincinnati-style,” Wayfarer in nearby Dayton, Kentucky could be an originator (Cincinnati and Northern Kentucky are basically one large metro). Its crust is a clever hybrid: Detroit’s caramelized edges, New Haven’s crispness, and Chicago’s tavern-style party cuts. The fermented dough is baked twice—first in a pan, then topped and finished in the oven—yielding a thin yet chewy base. Classic options are available, but a unique menu of house pies goes beyond gimmicky. The polarizing yet wildly popular white sauce Pickle Power is topped with pickles, house ranch, and ridged potato chips, inspired by Minneapolis James Beard-winner chef Ann Kim’s Perfect Pickle Pie. Other hits include a Korean Corn Cheese pizza, Italian-leaning small plates, a Pizza Party Negroni pitcher, and Southern touches like Aunt Jill’s Country Ham Plate.

A pair of sandwiches at Young Buck's, a deli where the meats and focaccia are made in house.

Young Buck Deli

1332 Vine St C-2, Cincinnati, OH

Not to bury the headline—which is certainly Young Buck’s house-made deli meats—but the focaccia sandwich bread is the best you’ll ever have. A giant, pillowy slab of salt-flecked perfection with crisp edges and a fluffy center, it’s the unsung hero holding everything together. Helmed by husband-and-wife duo (and Top Chef alumni) Brian and Caitlin Young, this is an elevated, NYC-style deli where Brian does the butchering and curing and Caitlin does the baking. Order artisan meats like pastrami, corned beef, and mortadella by the pound or stacked high in sandwiches: the Classic Club crams house-made turkey, molasses-and-black-pepper bacon, and smoked pork loin ham into one glorious bite and daily specials likes chicken parm keep a line out the door. It’s a joyful and effortlessly cool neighborhood sandwich shop, right down to the American Traditional tattoo-inspired branding, bathroom wallpaper starring their kids, and Caitlin’s infectious laugh.

The towering burger at Zip's, which boasts a brief menu of simple pleasures.

Zip’s Café

1036 Delta Ave, Cincinnati, OH

With dive bar vibes, worn wood floors, and a toy train that runs along the ceiling, the century-old Zip’s Cafe is an institution. Grab a local draft beer in the back “code room”, which used to house an illegal horse betting parlor, or a seat at a communal front table before perusing a short, unfussy menu of perfect burgers, easy sandwiches, and famous chili (the Texas kind, not the Cincinnati kind). Using a signature meat blend ground fresh daily by historic local butcher Avril-Bleh—open since 1894—Zip’s is famous for its classic 1/3-pound patty and the “Girth Burger,” topped with an Avril-Bleh split mettwurst and so-named by former NFL Bengal Pat McInally. It’s a multi-generational hangout for friends and family to share memories and make new ones over the crispiest onion rings.

Walt’s Hitching Post

3300 Madison Pike, Fort Wright, KY

Walt’s is a living piece of Northern Kentucky history. Opened in 1942, it’s been defined by continuity: the same legendary smokehouse ribs, secret-recipe fried chicken, salted rye bread, and tomato garlic dressing locals grew up on, with old-fashioned favorites like fried green tomatoes and chicken livers connecting past to present. The name nods to an era when guests tied their horses out front, and, inside, that legacy is everywhere, from framed thoroughbred photos to the exposed log cabin wall in the dining room, a remnant of its early days as a hunting lodge. It’s also known for being a celebrity hotspot, with everyone from actors and athletes to politicians stopping in for spice-dusted and charred steaks and a big bourbon list.