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The Aperture
Mediterranean
The art deco bones of this Walnut Hills live-fire Mediterranean restaurant are half the reason to book a table, the kitchen being the other half. The chef leans hard into the eastern Mediterranean, the kind of cooking where roasted vegetables become pita dips and hamachi collar gets a glossy glaze. Regulars have already claimed favorite bartenders, which for a restaurant this new is saying something. A 2024 New York Times Restaurant List pick and a 2025 James Beard Emerging Chef semifinalist.
The awards strongest first
- USA Today Restaurants of the Year
- The New York Times 2024 · The Restaurant List
- James Beard Awards 2025 · Semifinalist · Emerging Chef · Jordan Anthony-Brown
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Glazed hamachi collar
“go-to orders like glazed hamachi collar, pita dips built from roasted vegetables, and tomato spaghetti swirled with candied chiles”
The New York Times, 2024 -
Pita dips
“go-to orders like glazed hamachi collar, pita dips built from roasted vegetables, and tomato spaghetti swirled with candied chiles”
The New York Times, 2024 -
Tomato spaghetti
“go-to orders like glazed hamachi collar, pita dips built from roasted vegetables, and tomato spaghetti swirled with candied chiles”
The New York Times, 2024
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