Abigail Street

Few restaurants are as exceptional as Abigail Street while making zero fuss about it. From the saffron-infused bouillabaisse to the grilled octopus with merguez sausage, the dishes share strong Middle Eastern roots while remaining entirely individual.

Slow roasted leg of lamb

Photograph by Jeremy Kramer


As the small dishes fill the table, a fascinating flavor conversation quickly develops. The restaurant has not missed a step since chef-owner Daniel Wright handed over the reins to his longtime chef de cuisine (and brother-in-law) Yousef Shtiewi several months ago.

Daniel Wright (left) and Yousef Shtiewi

Photograph by Jeremy Kramer

The duo appear to work as one seamless culinary mind, constantly finding time and energy for improvisation. To wit, try the housemade ricotta with thyme, honey, and bread—homey, simple, and yet so deeply satisfying that it’s hard to believe it’s not on every table in town. With brisk and knowledgeable service, consistently excellent wine (try the Paul Dolan sauvignon blanc!), and reasonable prices, this is the place to take out-of-town friends who remain dubious about the city’s restaurant scene.


Abigail Street, 1214 Vine St., Over-the-Rhine, (513) 421-4040, abigailstreet.com

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