Restaurants near Harriet Beecher Stowe House

This was not our first trip to Pepp & Dolores, and they never disappoint. As always, we started with the whipped ricotta, and it was as tasty as ever. We followed that with the fried artichokes and the gem salad, and both were delicious. We chose the Limone on our own, and our server made two other outstanding recommendations of the Funghi pasta and the Butternut Squash pasta. The amazing food and service always keeps us coming back!

Sotto never disappoints. Food quality is on point and service is amazing every time.

Start to finish we had an outstanding experience! We were greeted by very friendly staff when we arrived early for our reservation and only had to wait a few minutes. When we were sat, our server, Cameron, introduced himself along with several support staff. They we're all very helpful throughout our meal taking excellent care of us. Of course, the food was outstanding and we were pleasantly surprised that when we wanted to split anything that they did that for us in the kitchen and the split portions were quite large. We ended up taking home quite a lot for a second meal at home which was just as great the second time around. My husband's boneless ribeye was the star of the meal - unbelievably delicious! I had the salmon which was cooked just like I like it - medium rare. The potatoes Anna was a great side dish along with the brussel sprouts. For dessert we went with the standard butter pie ala mode and finished every bite - yummy! 5 Stars from us from beginning to end!

Wow!! Aperture is yet another example of why Cincinnati is truly a foodie city. Very impressed with every not-so-little-detail Chef Jordan Anthony Brown put into this restaurant. The space is modern, yet intimate; the lighting is a perfect balance of mood and softness; even with a completely full restaurant, it was never loud; sitting next to the windows on a cold, rainy night, we never felt any temperature difference; the service from everyone was equally excellent, professional, friendly and attentive. Now, for the food. First, watching the chefs in the open kitchen was entertainment in itself. I could have watched this intimate look into the passion and precision of the preparing, creating, and plating each individual dish all night. Every dish we ordered was uniquely different in its presentation and flavor: simple, yet fresh, curious and delicious with combinations I have not previously encountered. The Fennel sausage pasta was perfect in its sauce distribution, flavor and al dente texture. The Stripped Bass delivered a flaky, crisp fish in an emulsion of light chowder-like sauce-Unexpectedly amazing. The simple fire-heated pita with the eggplant hummus was no less impressive. Thank you Chef Jordan Anthony Brown, and the people that work along side you to remind us how decadent and fun eating can be when made with love and dedication.

Service and food was excellent. A little mishap on dessert but nothing that ruined the evening. Restaurant and management of guests was excellent considering it was a busy night because of Valentine’s Day. Good Manager visibility that was actual hands on during the evening. The 70 day dry aged cowboy steak probably my new steak now! Overall great evening and the Valet Team still the best in terms of customer service, being polite and respectful!