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Sudova
Eastern European
Stained-glass windows were the starting point for the entire bar design, which tells you something about how deliberately this Eastern European restaurant was built. The menu pulls from the chef's grandmother's recipes, pierogi and pelmeni and khachapuri landing hot, and the medovik changes flavors every few months just to keep you coming back. A James Beard nominee, and Cincinnati Magazine's number-five restaurant.
The awards strongest first
- James Beard Awards 2026 · Nominee · Best Chef: Great Lakes · Sarah Dworak
- Cincinnati Magazine #5 · Best Restaurants
- Cincinnati Magazine 2025 · Martini: Axe of Perun · Best of the City
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Halushki
“It may not look like your grandma’s idea of fine dining, especially when the Halushki arrives, but she’d definitely approve.”
Cincinnati Magazine -
Pelmeni
“adding a third regular item to the dumpling menu (beef pelmeni), and serving up a variety of ways to enjoy your khachapuri, when available.”
Cincinnati Magazine -
Medovik
“The medovik climbs into a chrysalis and emerges with flavors every few months.”
Cincinnati Magazine -
Khachapuri
“The menu as a whole has expanded, too, adding a third regular item to the dumpling menu (beef pelmeni), and serving up a variety of ways to enjoy your khachapuri, when available.”
Cincinnati Magazine
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