Staffed by Sullivan University culinary students, Winston’s has an elegant dining room and ambitious plates infused with the energy of the students. It also serves the city’s best and only “Not Brown” — a dish of fried green tomatoes layered with shrimp, crab, spinach and Mornay sauce.
This 48-seat brewpub features at least seven house brews on tap — along with an occasional guest beer. The pub fare accommodates both meat-lovers and vegetarians. Save room for the house dessert — ice cream made with malt from the brewer’s Nitro Porter.
This local chain has served grilled, fried, and broiled seafood for more than 60 years. Two of their three locations offer beautiful views of the Ohio River along with the seafood that made them locally famous.
The perennially popular eatery offers outdoor seating and a brunch menu served all day Saturday and Sunday. The tomato-dill soup is a house specialty, and salads and sandwiches include names like The Naturalistic and The Louis XIV (chicken salad with apple slices and lettuce).
Chinese classics like stir-fries and spring rolls share space with signature dishes including beef or chicken in a spicy Grand Marnier reduction and lamb in ginger-black bean sauce. The drink list includes house martinis like the pineapple cosmo and infused Finlandia vodka martinis.
Four area locations, including the Taphouse in the Highlands. Artisan pizzas and panino sandwiches stand out. The Pollotate — an aromatic rosemary, chicken and potato pie — has racked up national awards.