On February 9, 2015, The Red Feather Kitchen and Wine Bar gave Bailli George Elliott and the Cincinnati Bailliage a warm welcome for their Winter dinner event. Red Feather moved into the space formerly occupied by Boca, an iconic Italian restaurant which relocated to downtown Cincinnati. The exit of Boca left some large shoes to fill, but Chefs Brad Bernstein and Brett Crowe have indeed filled that void and then some. Along with General Manager/Sommelier Devon Barrett, these culinary wizards have created something incredibly special for our city. The restaurant name alludes to the Bernstein family’s culinary past of the landmark Mike Fink Restaurant located on an Ohio River paddlewheeler. Fink was an 18th century riverboat character known for the easy-to-spot red feather he wore in his hat.
Upon entering the restaurant, we were immediately impressed with the rustic brick interior surrounding a bar made of a 100 year old oak tree. Appetizers were served around the bar and then we were ushered to our tables. We enjoyed an intricate meal of both contrasting and synergistic flavors woven around offerings that included scallops, arctic char, and venison. These outstanding courses were skillfully enhanced by wines selected by Vice Echanson Mike Monnin and his wine committee. At evening’s end, members praised Vice Conseiller Gastronomique Barbara Lancor for artfully orchestrating this memorable gathering with the Red Feather staff.
Graig Smith, Vice Chargé de Presse