The Cincinnati bailliage ventured south of the Ohio River into scenic Northern Kentucky for its first dining experience at the iconic Walt’s Hitching Post. This legendary dining establishment was established in 1942 by Walt Ballanger and then sold to his young bartender, Bill Melton, in 1958.
Over the next 50 years, Mr. Melton won extensive culinary praise for his “down home” dishes including mouth-watering ribs with his signature secret sauce, salted rye bread, tomato garlic dressing, and perfect steaks. Over the years, many prominent personalities—including famous politicians, actors, and renowned University of Kentucky basketball coach Adolph Rupp—have often frequented Walt’s Hitching Post. Unfortunately, Mr. Melton died in 2008. After a four-year hiatus, Bronson Trebbi (son of Dame de la Chaîne Linda Trebbi) and Donny Arnsperger purchased the restaurant and restored it to its former and current renowned culinary state.
Walt’s Hitching Post 
Sign In 
Jill Settlemyre, Carmen Parks, Paul Parks 
Patty Pierce, Jeane Elliott, Sue Mills, and Lauren Thaman 
George Elliott, Nick Pacak, and Sandy Pacak 
Perusing the evening’s wines 
Susan Schuler, Evi Banzhaf, Linda Trebbi 
Keith Triebwasser and Sue Mills 
Jayne Menke and Chuck Hong 
Mike Valentine and Patty Pierce 
Carrie Brown, Sandy Pacak, Nick Pack, and Travis Brown 
Renee Schuler, Ray van der Horst, Carmen Parks, and Ellen van der Horst 
Larry Mosteller, Kathy Comisar, and Kelly Myers 
Steak and Ribs main course 
Cheesecake dessert 
Applauding the staff 
Bailli de Cincinnati & Chambellan Provincial George Elliott recognizing the wait staff and house manager 
David Cooper, Viral Patel, Hank Kerschen, Lori Watson, Marc Watson, and Nikole Cooper
For our dine around event, fine wine selections shared by a sold-out crowd of 82 members and guests were arrayed on a gorgeous carved wood bar in a private party room. Hors d’oeuvres included Honey Goat Cheese Phylos, Vegetable Spring rolls, and Bourbon Burnt Ends. It quickly became evident that the most difficult job of the evening was going to be selecting which of the various delectable wines would be best to pair with the meal.
Our three-course meal showcased why Walt’s is such a gold standard restaurant destination in Greater Cincinnati. The first course was a traditional house salad, dressed up with Walt’s signature Tomato Garlic Dressing and amazing Salted Rye Garlic Bread. The main course highlighted Walt’s favorite entrées including Filet Mignon, a quarter Slab of Ribs with “Secret Sauce,” and silky smooth mashed potatoes. The bolder red wines, which dominated the array of dine around selections, were a huge hit with this course. Last but not least, a creamy cheesecake put a final sweet touch on the evening.
Bailli George Elliott introduced Walt’s staff to rounds of applause for their excellent execution of a flawless dinner involving quite a large number of people. (We should note that the restaurant was in full operation while our Chaîne group occupied private dining space.) He also thanked Vice Chargé de Mission Sue Mills as well as Dame Linda Trebbi for their collaboration with the restaurant to plan our event.
Graig Smith, Vice Chargé de Presse