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Mita's
Spanish
Chef Jose Salazar's tapas bar runs on small plates and a staff that functions more as a personal concierge than a waitstaff, pacing courses, pairing wines, and gently talking you into things you didn't know you wanted. The Spanish and Latin American menu moves through blistered peppers and embutidos before landing on a paella that's the exception to the small-plates rule. A James Beard nominee, and the kind of room that feels like the party started without you but will absolutely let you in.
The awards strongest first
- James Beard Awards 2023 · Nominee · Outstanding Restaurant
- AAA Three Diamonds
- USA Today Restaurants of the Year
- James Beard Awards 2024 · Nominee · Best Chef: Great Lakes · Jose Salazar
- Cincinnati Magazine #7 · Best Restaurants
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Tostones y guacamole
“there are mainstays and customer favorites including tostones y guacamole, a daily ceviche and rotating empanadas.”
AAA -
Pastel de tres leches
“the house pastry chef makes a classic pastel de tres leches that's well worth the calories.”
AAA -
Blistered shishito peppers
“The blistered shishito peppers are so tasty you’ll be excited to eat your vegetables”
Cincinnati Magazine -
Basque cheesecake
“The tarta de queso crowns the dessert menu, the rich Basque cheesecake as far removed from the New York variety as New York is from the sunny Spanish countryside.”
Cincinnati Magazine
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