The Cincinnati bailliage enjoyed a pre-Valentine’s Day culinary extravaganza at the Quarter Bistro Restaurant in the quaint village of Mariemont, Ohio. The Bistro has been a staple for many years, not only for locals but for foodies from miles around.
Owner Jim Evans, Director of Operations Adam Ralston, and Chef Chris Montgomery have consistently demonstrated to the Greater Cincinnati community that they possess that rare combination of culinary skill, devotion to guests, and impeccably trained staff, which has allowed the Bistro to stand the test of time. The team always seems to find the right balance between traditional “feel good” offerings (such as their legendary short ribs) and edgy new dishes that keep patrons coming back for more.
To ease into the comraderie of the Cincinnati Chaîne’s annual Winter Dinner, members and guests were treated to glasses of Nicole Chanrion ‘Effervescence’ Crémant de Bourgogne with passed appetizers of Shrimp Ceviche, Ahi Tuna Sushi, and Chorizo & Brie Phyllo. The warm nudge to the palate of the Chorizo and Brie was an outstanding match with the Crémant bubbles.
The Bistro dining room is like a warm hug with red walls, mirrored tiles, opulent floral arrangements, and captivating paintings. The first course of Fried Green Tomatoes—tough to do well in the heart of winter—was served with Burrata, Mixed Greens, Lemon Vinaigrette, and spicy Tomato Aioli. It’s a Bistro favorite! This course was shrewdly matched with both white and red offerings: Suavia ‘Monte Carbonare’ Soave Classico 2020 and Vietti “Perbacco” Nebbiolo Langhe 2020. A great deal of discussion ensued at tables over the thought-provoking pairing, much to the delight of Echanson Provincial Mary Horn and her crafty wine committee.
The next three courses included Lobster Ravioli, Halibut Cheeks, and Rack of Wild Boar paired respectively with a State of Mind Pinot Noir from Oregon’s Willamette Valley, OO Wines VGW (‘very good wine’) Chardonnay, and the crowd-pleasing Domaine de Beauregard Chateauneuf-du-Pape. Despite its youth, the richness and depth of the Rhône wine matched astonishingly well with the delicious wild boar.
Vowing that we couldn’t possibly eat another thing, the group rallied for a magnificent Almond Cake with Lemon Curd, Strawberry, Candied Lemon, and Whipped Cream paired with Château Roûmieu-Lacoste Sauternes. Bailli George Elliott acknowledged members of the board, especially the work of Vice Conseiller Gastronomique Chuck Hong and Echanson Provincial Mary Horn to plan our winter dinner, and introduced the excellent Quarter Bistro staff.
The charm and culinary elegance of the Quarter Bistro will undoubtedly draw our members back time and time again for more fine dining.
Graig Smith, Vice Chargé de Presse