Best Restaurants 2017
A selection of Metropole’s charcuterie

Photograph by Jeremy Kramer

Dining at Metropole is a trip back to the future, no DeLorean required. You have the building’s original mosaic tile floor at your feet, a rotating display of cutting edge contemporary art adorning the walls, and Executive Chef Jared Bennett’s modern spin on regional ingredients on the plate.

Seared verlasso salmon

Photograph by Jeremy Kramer

We’ve crushed on Metropole’s signatures before: the roasted half chicken with Aleppo pepper; the Wagyu steak tartare; and the charcuterie board with selections like kantwurst, coppa, and rich, oozy-warm ricotta.

Chef Jared Bennett

Photograph by Jeremy Kramer

Also tops in our book: the Metropole burger, a multi-layered flavor fest thanks to sweet red onion marmalade and savory smoked blue cheese. Bennett & Co. have earned their rep as masters of levitation by raising humble vegetables to new heights with the satisfying burnt carrot salad, creamy cauliflower soup, and spaghetti squash pancake. But Metropole also boasts one of the most creative beverage programs in town. A quartino of Cote Mas Blanc? Yes, please. Or make that a Sunsets in Sicily cocktail with vodka and housemade blood orange shrub. Perhaps a pour of one of Metropole’s array of bourbon choices. Can’t decide? We feel you. It’s why we keep returning again and again.

Metropole, 609 Walnut St., downtown, (513) 578-6660,

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