Photograph by Lance Adkins
Your task is simple: Walk in, pause at Tahona’s large, colorful chalkboard menu, and order the Tahona cocktail. Sure, it’s the first one on the menu, but it’s basically a fresh-ginger margarita, and you don’t need to overthink this. Next, food. On the taco front, we were sold on the bright pineapple-mango pico de gallo served atop fish, as well as the lightly spicy chicken tinga (a tomato, onion, and chipotle braise) and the shrimp, which is sautéed and topped with pepper aioli, fresh corn and poblano pico, cotija cheese, and cilantro. (You can get a flour or corn tortilla, or a tostada.) But we’ll be shouting about the tortas—hot pressed sandwiches in telera rolls, for the uninitiated—to anyone who listens. The hongos won out: marinated tofu and mushrooms with that corn/poblano pico, crema, queso fresco, and microgreens, which all melt together into some kind of vegetarian magic that this omnivore would eat daily. You might skip over the salad section, but that’d be a mistake: You need both the baby kale (with radishes, applewood-smoked bacon, pepitas, cheese, and buttermilk-cilantro dressing) and mango-pineapple (what it sounds like, with citrus vinaigrette we’d drink out of the bottle) options in your life. Hang out in the airy dining room, with a modern-rustic-done-right interior—note the wooden wall with hidden bathrooms and rope lights—or get the hell outside on their patio. You are, after all, at Summit Park.
Tahona Kitchen & Bar, 1100 Summit Place, Blue Ash, (513) 777-8226
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