Salazar’s pescatarian options fit right in on the OTR restaurant’s seasonal, farm-inspired menu, and the shishito peppers are a standout. The East Asian peppers are blistered and tossed with a miso-sesame sauce that cools down the spice and adds a layer of sweetness. Black-and-white sesame seeds sprinkled throughout, alongside thinly sliced bonito flakes, add a slight crunch. The flakes are a Japanese cuisine staple made from shavings of bonito fish (hello, umami). The combination of textures harmonize the dish while remaining true to a sweet, tangy flavor.
If you’re moving onto a main course, the autumn squash gnocchi is a deeply flavored balance to all that zing. Topped with spinach, cranberries, cocoa nibs, pecorino Romano, and a rosemary-brown butter, this plate is light and refreshing. After both courses, you will leave feeling satisfied and ready to make next week’s reservation.
Salazar Restaurant & Bar, 1401 Republic St., Over-the-Rhine, (513) 621-7000, salazarcincinnati.com