We enjoyed a pre-Valentine’s Day culinary extravaganza at the Quarter Bistro Restaurant in Mariemont, Ohio. The Bistro has been a staple for many years for locals and foodies from miles around.

Owner Jim Evans, Director of Operations Adam Ralston, and Chef Chris Montgomery have consistently demonstrated that rare combination of culinary skill, devotion to guests, and impeccably trained staff. This has allowed the Bistro to stand the test of time. The team always find the right balance between traditional “feel good” offerings (eg. legendary short ribs) and edgy new dishes. Repeat business results!

On arrival we were treated to glasses of Nicole Chanrion ‘Effervescence’ Crémant de Bourgogne with passed appetizers. Chorizo and brie gave our palates a warm nudge. 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. And dinner was served.

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Fried green tomatoes
burrata, mixed greens, lemon vinaigrette
spicy tomato aioli
Suavia ‘Monte Carbonare’ Soave Classico 2020
and
Vietti ‘Perbacco’ Nebbiolo Langhe 2020

Lobster ravioli
State of Mind Pinot Noir
Willamette Valley, Oregon

Halibut cheeks
OO Wines VGW (‘very good wine’) Chardonnay

Rack of wild boar
Chateauneuf-du-Pape - Domaine de Beauregard

Almond cake with lemon curd
strawberry, candied lemon
whipped cream
Château Roûmieu-Lacoste - Sauternes

Bailli George Elliott acknowledged Bailliage Officers, especially Vice-Conseiller Gastronomique Chuck Hong and Échanson Provincial Mary Horn in planning our winter dinner. He introduced the excellent Quarter Bistro staff.

The charm and culinary elegance of Quarter Bistro will undoubtedly often draw our members back for more fine dining.

Prepared from a detailed report by Graig Smith, Vice-Chargé de Presse

Photos: Chuck Hong, Vice-Conseiller Gastronomique