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Fine-dining fans, don't forget the Summit Restaurant at Cincinnati State, where the Midwest Culinary Institute students help create excellent, seasonal meals three nights a week (Thursday, Friday and Saturday).
We went last Saturday with friends and enjoyed every course. My husband tried the featured wine flight of the month -- Mediterranean wines was the theme, Greek and Italian offerings that were quite interesting. (Pictured at top, with appetizers)
The highlight, food wise, was a fresh, light pasta dish that included fiddlehead ferns (bottom photo), a local delicacy available for just a few weeks in the early spring. Look for them at Findlay Market. We also liked the scallops appetizer (top photo). Desserts were light and yummy.
If you haven't tried this restaurant yet....you should!
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