Two years ago, the Cincinnati bailliage held its annual Winter Dinner at the Quarter Bistro Restaurant in Mariemont, OH, a quaint suburb of Cincinnati. The event received such rave reviews that we planned a repeat performance in February 2025. As expected, the sold-out crowd of 74 members was delighted.
Owner Jim Evans, Director of Operations Adam Ralston, and Executive Chef Chris Montgomery have consistently conspired to take Quarter Bistro to new heights with a combination of outstanding culinary skill, attention to detail, and the restaurant’s impeccably trained staff. Their uncanny sense of providing traditional “feel good” offerings that blend in with edgy new creations has certainly withstood the test of time.
The Quarter Bistro 
John Verschoor, Vice Chancelier-Argentier Honoraire Susan Verschoor 
Bill Ivers, Don Buckley, Sue Mills, Paula Ivers, Keith Triebwasser, Janet Reynolds 
Lemon Goat Cheese Pate A Choux 
Larry Mosteller, Dame de la Chaine Kathy Comisar 
Jean Haynes, Clint Haynes, Kate Morrow, and Dan Morrow 
Susan Martz, Chuck Martz, and Kathy Merchant 
Quarter Bistro server with Bourbon BBQ Pork Belly and Butternut Squash 
Jeff Dunning and Maître Rôtisseur Pat Gaito 
Karen Blatt, Chuck Hong, Lindy Miller 
Jeff Dunning, Evi Banzhaf, and Sheri Glaxier-Bessler 
John Winkelmann, Pat Shea, Gloria Uziel, and Victoria Chester 
Caviar Avocado Toast Points 
Stephen Webb, Jill Settlemyre, Judith Kenniston, and Ken Kenniston 
Dame de la Chaîne Nancy Steman, Dame de la Chaîne Linda Siekmann 
Professionnel du Vin Travis Brown and Christina Brown 
Graig Smith, Karen Blatt, Mary Horn, Jayne Menke, and Sheri Glaxier-Bessler 
New England Clam Chowder 
Garlic Herb Grilled Prawn 
2020 Chateau Cantenac Brown Grand Cru Classe 3eme, Margaux 
Confit Duck Ravioli 
Australian Lamb Chop 
Tiramisu 
Quarter Bistro Front of House Staff 
Chef Chris Montgomery and the Quarter Bistro Staff 
Bailli de Cincinnati & Chambellan Provincial George Elliott presenting Chaîne plate to Chef Chris Montgomery 
Menu
Stepping into the eatery from a blustery winter day, members and guests were greeted with flutes of Champagne Piper-Heidsieck Cuvée Brut. Passed appetizers of Caviar Avocado Toast Points, Lemon Goat Cheese Pâte à Choux, and my personal favorite Bourbon Barbecue Pork Belly, all paired perfectly with the delicious bubbles.
The restaurant’s main dining room—red walls with mirrored tiles, fresh floral arrangements, and captivating artwork—exudes warm. The first course amplified that warm feeling. New England Clam Chowder was paired with a 2022 Truchard Comte Abbatucci Faustine Blanc. Four more superbly prepared courses, along with wines chosen by Echanson Provincial Mary Horn and her wine committee, followed:
- Confit Duck Ravioli, paired with 2022 Truchard Estate Pinot Noir;
- Garlic Herb Grilled Prawn, paired with 2020 Appassionata Chardonnay;
- Australian Lamb Chop, paired with 2020 Chateau Cantenac Brown Grand Cru; and
- Tiramisu for dessert, sweetly paired with 10-year Croft Tawny Port.
At the conclusion of the meal, Bailli George Elliott recognized board members, including Conseiller Gastronomique Chuck Hong and Echanson Horn, who collaborated with Mr. Ralston and Chef Montgomery to design this excellent culinary experience. We agreed with Bailli Elliott’s closing praise that this longstanding provider of culinary excellence is quite possibly the finest restaurant in the greater Cincinnati area.
Graig Smith, Vice Chargé de Presse