On a frigid February evening where temperatures were in the single digits, the Cincinnati Bailliage held its annual winter dinner at Mita’s Restaurant in downtown Cincinnati. As eighty-nine members and guests scampered from their cars, a series of impressive floor to ceiling windows promised to reveal a vibrant, modern, eclectic culinary moment. Massive wooden doors invited everyone into the warmth of the restaurant and its staff. We knew immediately that we were in store for something very special.
Mita’s is the crown jewel creation of restaurant entrepreneur Chef Jose Salazar who was born in Columbia, South America, and raised in Queens, New York. Mita’s was named after Jose’s grandmother and focuses on an eclectic, farm-inspired menu of traditional and modern foods from Spain and Latin America.
Mita’s 
Alan Flaherty, Patti Myres, and Lindy Miller 
Kate Morrow, Shannon Read, Guenter Matthews, Clint Haynes, and Jean Haynes 
Joan Musumeci, Gordon Cameron, Rob Bartolo, Christine Moore, and Sue Mills 
Christina Brown, J.T. Mayer, Richard Ernst, Lauren Thaman, and Lisa Ernst 
King Salmon Croquettes 
Mita’s server offering valdeon cheese tartlets 
Keith Triebwasser, Eric Durbin, Carol Durbin, Kathy Merchant, Joanna Caneris, and Jeff Dunning 
Christina Brown, Janna Skufca, Travis Brown, Gloria Uziel, and Patrick Shea 
John Verschoor, Barbara Lancor, Michael Lancor, and Lisa Annes 
Janet Reynolds, Mary Horn, Paula Ivers, and Kate Morrow 
Amy Eddie, Don Buckley, Marilyn Buckley, Susan Verschoor, and George Elliott 
Chef Salazar and staff 
Sunchoke tostones 
Jeane Elliott, Mark Millett, David Millett, Evelyn Banzhaf, and Jeff Dunning 
Matthew Millett, Rebecca Hearst, and Marcus Relthford 
Lisa Annes, Casey Jones, Edgar Smith, Jayne Menke, and Dale Settlemyre 
Alan Flaherty, Rick Abar, Vivian Chen, and Molly Katz 
Bettina Ralston, Adam Ralston, Hugo Tostado, Kathy van Kirk, and Peg Valentine 
Preparing the wines 
Yellowfin Tuna Crudo 
Chef Salazar and Mita staff preparing the soup course 
Kohlrabi and Apple Soup 
Moroccan spiced quail 
Lamb shoulder terrine 
Sweet potato flan 
Mita’s wait staff 
Chef Salazar and his Kitchen staff receiving the Chaine plate from George Elliott 
The evening’s wines 
Wine Pairings 
Menu
Chef Salazar attended the culinary program at the New York Restaurant School in 2001 and then promptly landed an internship with Chef Jean George Vongerichten at his namesake restaurant, Jean George. Chef Salazar went on to work under many celebrated chefs, including four years with Chef Thomas Keller at his acclaimed Per Se Restaurant. He came to Cincinnati in 2008 where he worked as Executive Chef at the Cincinnatian Hotel’s Palace Restaurant. In 2013, Chef Salazar and his wife Ann opened their eponymous Salazar Restaurant in the trendy “Over the Rhine” neighborhood of Cincinnati. After rebranding the OTR restaurant location, Chef Salazar recently opened the “new” namesake Salazar right across the street from Mita’s. He created a one-two culinary punch in the center of the entertainment action in downtown Cincinnati.
Continuing to warm the night, Laurent-Perrier ‘La Cure’ Brut Champagne was served with passed appetizers including whipped valdeon cheese tartlets, sunchoke tostones, and king salmon croquettes. The enticing five-course menu including yellowfin tuna crudo, kohlrabi and apple soup, Moroccan spiced quail, lamb shoulder terrine, and for dessert a sweet potato flan. These delicacies were expertly paired with wine selected by Echanson Provincial Midwest Mary Horn and her wine committee. They chose a 2023 Bodegas Ether Albariño with the tuna crudo; 2022 Cantina Pedres “Antonella Collection” Vermentino with the soup; 2022 IDDA Etna Rosso with the quail; a 2022 Rudd Crossroads Cabernet Franc with the lamb shoulder; and a 2018 Royal Tokaji with the flan.
Bailli George Elliott introduced the members of Mita’s staff and presented Chef Salazar with a silver commemorative plate in gratitude for an “over the top” event. Bailli Elliott also thanked the members of his board, including Vice Conseillier Gastronomique Chuck Hong who was applauded for collaborating with Chef Salazar to create an unforgettable evening.
Graig Smith, Vice Chargé de Presse