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Pasta anchors the menu, but the chef insists Wildweed isn't an Italian restaurant, and a rib eye with umeboshi, seaweed jelly, and fermented crab makes a reasonable case. This Over-the-Rhine dinner spot grew out of years of pop-ups, and the bar counter lets you watch the kitchen work through every strange, precise move. Named to the New York Times Restaurant List and a James Beard nominee, it earns the attention without seeming to chase it.
The awards strongest first
- Midwest Living 2025 · Best of the Midwest
- The 50 One To Watch Award 2026 · North America's 50 Best Restaurants
- James Beard Awards 2025 · Nominee · Best Chef: Great Lakes · David Jackman
- The New York Times 2025 · The Restaurant List
- Esquire The Best New Restaurants in America
- Bon Appétit America's Best New Restaurants
- Cincinnati Magazine 2024 · New Restaurant · Best of the City
- Cincinnati Magazine #2 · Best Restaurants
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Striped chicken tortelli
“Striped chicken tortelli is the restaurant’s poster child, a role it handles with grace and a taste like no other.”
Cincinnati Magazine -
Cool marcona almond tofu
“It’s less common for those efforts to end up accentuating the silky beauty of lake perch or to lead to dishes as coherent and novel as cool marcona almond tofu jeweled with raw tuna and pickled ramps.”
The New York Times, 2025 -
Rib eye steak
“Where else can you find a rib eye steak sporting umeboshi, seaweed jelly, and fermented crab?”
Cincinnati Magazine -
Seasonal roasted squash salad
“When my first course arrived, a seasonal roasted squash salad, I looked at the chunks of vegetable sitting on dollops of quark and lowered my expectations.”
Cincinnati Magazine
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