Five restaurants vied for this year's James Beard Award for Outstanding Restaurant.
who was born in Columbia and raised in Queens, N.Y. In 2008, Chef Salazar came to Cincinnati after working at the legendary Per Se and Bouchon Bakery under Chef Thomas Keller.
Most of the dishes come down to bites and small plates like Spanish octopus served with fingerling potatoes and potato foam or beef short rib hand pies with a cilantro-chili sauce. A few dishes are served family-style, like the classic Paella Valenciana or the Bistec Asada, which is a 32-ounce bone-in ribeye with ramp chimichurri. Among the desserts are a tres leches cake and a spiced dark chocolate tart with pepita crust, dulce de leche, and cinnamon whipped cream.
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