At Copper & Flame, the spot on Vine Street that used to be the board game bar The Rook, guests receive tab cards to unlock dozens of drinks (beer, hard seltzer, cider, wine, and housemade cocktails), and from there, it’s a DIY beer flight to paradise. And here, paradise comes from the kitchen, usually with a side of the housemade Chinese mustard “dijonnaise.” The eatery’s menu showcases fusion pub grub and upscale street food. The sourdough pretzel is everything you want from knotted dough—soft enough to tear but sturdy enough for dipping. (It’s especially delicious paired with the Regional Snacks pilsner from central Ohio’s Hoof Hearted Brewing.) It’s a great lead-in for the show-stealing C+F Burger, made with grass-fed beef from Kentucky’s Black Hawk Farms on a Sixteen Bricks challah roll. The American Wagyu shares the heavy lifting with the fresh Korean pickles and fig jam for an incredibly balanced burger. The pickles keep the jam from overpowering the tallow-soaked meat. Top it off with a Grand Mimosa cider from Other Fruit, which delivers a tart, fruity flavor with fresh apples and oranges. Surprise specials join the ranks of wonton nachos, Cubano sandwiches, loaded frites, and Korean Nashville hot chicken sammies on the regular menu. The lineup changes often, and so does the tap list, so there’s always a new pairing to try.
Copper & Flame, 1115 Vine St., Over-The-Rhine, (513) 381-0484