2016-10-08

Arctic char “Viennoise,” foudue of spinach, carrot vichy, beech mushrooms, beurre blanc, and jasmine rice.

Scallop, pork belly, glazed turnip, English peas, basil, young ginger broth.

I had been anticipating  the opening of restaurant L since I first heard of the collaboration between Richard Brown and Jean Robert de Cavel.  The restaurant located in the Great American Building in downtown, Cincinnati, Ohio, where the food scene (biased or not) is killing it, is everything I had imagined. As soon as you walk into the building, the lobby leading into the restaurant, with its high ceilings, engages its guests from the beginning and prepares them for a night full of artful elegance.

As you enter the restaurant, the high ceilings and lux colors continue into the lounge/bar area where cocktails to pair make for a great start to a truly marvelous experience. I have always adored the nights where I can dust off my jewels and wear a fantastic dress. This is most definitely the place to do just that. After you have had a cocktail or two, or a bit of conversation, when your table is ready you are led to the main dining room, passing through gorgeous doors. It is hard to not have your breath taken away as soon as you enter the dining room. The attention to detail was very evident as everything was completely flawless, from the flowers, Bernardaud China, art, glassware, to the Christian Lacroix wallpaper.

The entire night was an artful experience, as the service was an art form indeed as well. Also I would like to mention, a lovely soul during dinner brought over a little bench to rest my purse on (I love when that happens, it’s the little things that delight really). When presented with the dishes, each dish delighted more than the next. The timing was impeccable, the plating and colors and tastes to match, which really equated to perfection. The amazing layers of flavors were also to note. Some of my favorite dishes during the night included the Duck with honey lemon peppercorn gastrique, local summer beans, shallot confit, and wheat grain, Arctic char “Viennoise,” foudue of spinach, carrot vichy, beech mushrooms, beurre blanc, and jasmine rice, the Tuna Tartar “Nicoise”, poached quail egg, watermelon, anchovy cream, and especially the desserts made by Pasty Chef Kate Stiens Lopez.  This night encompassed a ballet of flavors and sights to delight. While enjoying the cuisine, the art around you, your company, the wine or champagne, your senses are delighted even more, as a view is revealed mid-dining experience, depending on the time you dine. The details in this restaurant have completely exceeded my expectations. Upscale dining is what Cincinnati has needed, and L has delivered just that. If you are looking to what restaurant I will be at when in Cincinnati, find me where art is created; find me at L. The Downtown restaurant is located inside Queen City Square at 301 E. Fourth St. Call (513) 760-5525

Chef Jean-Robert de Cavel and maître d'hôtel Richard Brown

Chef de cuisine at L, collaborating with de Cavel on menus // Brett Crowe

Executive Sous Chef // Jonathan Biehl

Pastry chef //  Kate Stiens Lopez

Follow L on Instagram  for updates and more.

Follow L on Facebook for updates and more.

Story //

Chef Jean-Robert de Cavel and long time friend maître d'hôtel Richard Brown are proud to welcome you to Restaurant “L” at Queen City Square.

After working together for over 20 years in some of the finest restaurants in Cincinnati and sharing their love of hospitality, along with the overwhelming support of an entire city, they are proud to collaborate on their latest venture in the most significant new landmark in the Queen City.

The restaurant name “L” came to life when the simple, yet powerful realization occurred to them that both of their unique daughters’ first names share the letter “L”. No other name could remotely better capture their dedication.

Above | Duck with honey lemon peppercorn gastrique, local summer beans, shallot confit, and wheat grain.

Richard Brown and Jean-Robert along with their entire team at Restaurant “L” warmly present this Parisian style restaurant, with a little New York attitude and an abundance of Cincinnati charm.

(from Facebook // Follow L on Facebook for updates and more…

Tuna Tartar “Nicoise”, poached qual egg, watermelon, anchovy cream.

Hours of Operation: Tuesday through Saturday for dinner only. Dinner is served from 5:30 p.m. to 9:30 p.m. on Tuesday through Thursday, and from 5:30 p.m. to 10:30 p.m. on Friday and Saturday.
**Restaurant L’s bar has extended hours Tuesday through Saturday from 5:30 p.m. until midnight

//a la carte menu is available in the bar with full-service capacity and nightly jazz piano from 9:30 p.m. to 11:30 p.m.

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