We love Local 127 in downtown Cincinnati for farm-to-table dining.
Another worthy entry on the locavore scene is Chalk Food & Wine in Covington, helmed by Chef Mark Bodenstein. George and I went with our friends (Corina and Michael) for a mid-summer dinner this weekend.
This may sound strange, but the best thing I had -- or most unusual and memorable, at least, was my cocktail (Cucumber Agua Fresca, see sidebar). However, my dining companions were also pretty darn thrilled with their food.
George was the most ambitious, ordering the "Farmers Feast," a "3-course chef tasting menu centered around local ingredients," and opted for the wine pairing with each course. His favorite was the "pork trotter" (used to be called pigs' feet -- we thought the updated nomenclature was a hoot) with zucchini ribbons, top photo.
Our friends split the Martin Farm Prime Black Angus sirloin steak (second photo), accompanied by an array of gorgeous local baby squash, sun gold tomatoes and pureed potatoes. They loved it.
For dessert, George and I split the blueberry Clafoutis (bottom photo), a simple baked batter cake with pistachio gelato.
We sat out back on the vine-covered patio, enjoying the cool evening, good conversation and various wines.
"Chalk Food + Wine is proud to support as many local farms as possible to bring you the best, freshest and most healthful food available," the menu says.
What more could a healthy foodie possibly want?
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