On a sunny but chilly October day, the Cincinnati Chaîne returned to the 20 Brix Restaurant and Wine Bar in Milford, OH, a suburb of Cincinnati. As the name implies, this eatery actually wears three hats: upscale restaurant, wine tasting bar, and retail wine-seller.
Since it opened in 2007, 20 Brix has consistently produced an exceptional culinary experience. Executive Chef David Marlow creates seasonal dishes made from scratch using locally sourced ingredients. He describes his fare as innovative dishes that are a mix of American cuisine and traditional southern cooking with a bit of classic French offerings mixed in.
20 Brix Restaurant 
Christina Brown, J.T. Mayer, Travis Brown 
Cranberry Prosciutto Tartlets 
Janet Reynolds, Lindy Miller, Ellen Vanderhorst, Barbara Weinberg, and Irwin Weinberg 
John Winkelmann, Craig Willis, Martha Willis, Jim Willis, and Jeannine Winkelmann 
Dame de la Chaîne Linda Trebbi and Dame de la Chaîne Linda Siekmann 
Susan Schuler, Chuck Hong, and Susie Tweddell 
Chevalier Bob Dalhausen and David Marx 
Ann Kloestrup, Terry Kloestrup, and Marilyn Buckley 
Ian Pascoe, Mary Horn, Sarah Gagnon, Julia Benkert, and David Ebbeler 
Clayt Daley, George Elliott, and Clint Haynes 
John Verschoor, Roger Baldwin, Lori Ritchey-Baldwin, and Sue Mills 
Kimberly Meyer and Lindy Miller 
Tim Wera and Nick Gonzales 
Jon Powell and others pursuing the wine options 
Tuna Tartare 
Vegetable Crostini 
Bouillabaisse 
Duck Leg Confit 
Tiramisu with Pistachio & Honey Gelato 
Dinner Menu 
General Manager Clay Mitchell (2nd from left) and Executive Chef David Marlow (far right) with 20 Brix wait and kitchen staff
Members each brought a bottle of wine to share with passed appetizers followed by a three-course dinner. The appetizers included a Cranberry Prosciutto Tartlet, Tuna Tartar, and a Vegetable Crostini, all of which paired nicely with the wide array of sparkling and still white wines. The first course was Bouillabaisse, brimming with a wide array of seafood including Chilean Sea Bass, Mussels, and Clams served in a Prawn Saffron Broth. The second course – Duck confit with Broccoli Raab, Chili Crisp, and Sweet Potato Gratin – set the tone for sampling the evening’s red wine selections. Finally, a decadent dessert duo of Tiramisu and Pistachio & Honey Gelato topped off the evening. Bailli George Elliott brought two dessert wines to complement Chef Marlow’s delicious desserts.
Bailli Elliott introduced General Manager Clay Mitchell, Chef Marlow, and Vice Chargée de Missions Sue Mills to the appreciative crowd. They were heartily applauded for successfully conspiring to create a terrific culinary event.
Surviving in the restaurant industry for 17 years is a monumental feat for any restaurant in today’s challenging environment, but it was evident to all that this small town bistro will likely be around for many more years.
Graig Smith, Vice Chargé de Presse