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Abigail Street
Mediterranean
The door on Vine Street is easy to walk past, which is a shame because the tapas inside are hard to forget. This Mediterranean small-plates spot in Over-the-Rhine keeps things playful, from wood-fired octopus to a hummus plate that changes daily and pulls regulars in on its own. The pistachio baklava arrives as a thick slab of filling with pastry almost as an afterthought, and the servers watch you react like they've seen it before and still enjoy it.
The awards strongest first
- Cincinnati Magazine #6 · Best Restaurants
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Broccoli
“When was the last time you had broccoli fried and dressed with Moroccan spices and elevated with notes of miso and tahini?”
Cincinnati Magazine -
Scallops
“Scallops are served on a bed of spectacularly seasoned maftoul, the stuffed dates are swaddled in bacon, and the woodfired octopus plays in a hummus garden.”
Cincinnati Magazine -
Hummus
“The “Well Provisioned” hummus draws diners on its own.”
Cincinnati Magazine -
Pistachio baklava
“the housemade pistachio baklava could be a meal of its own.”
Cincinnati Magazine
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